Portobello Mushroom Sandwiches With Arugula And Bacon Food

PORTOBELLO MUSHROOM SANDWICHES WITH ARUGULA AND BACON

Steps:

• Start a charcoal grill. Lightly brush the bread slices with 1 teaspoon of garlic or olive oil and brush the mushrooms with the rest. Grill the bread until toasted, about 1 minute per side. Grill the mushrooms until tender, about 4 minutes per side. Let cool. Slice into 1-inch-thick strips.
• In a medium-size bowl, whisk together the mustard, lemon juice, olive oil, salt and pepper. Add the arugula and toss to coat. Divide half the arugula on half the bread. Top each with 1 slice of bacon, the remaining arugula and the remaining bread. Serve immediately.

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!

PORTOBELLO SANDWICHES

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

GRILLED PORTOBELLOS WITH ARUGULA

Steps:

• Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl whisk together the oil and vinegar and season with salt & pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula

WILTED ARUGULA AND PORTOBELLO MUSHROOMS

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
• Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

PORTOBELLOS WITH ARUGULA AND PARMIGIANO

Steps:

• Preheat a gas grill or prepare a fire in a charcoal grill.
• Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms grill side up.
• In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.
• In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper.
• Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.

GRILLED PORTOBELLO AND ARUGULA BURGERS

Steps:

• Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
• Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
• Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI

Steps:

• Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
• For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
• Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
• Set up the grill for direct grilling and preheat to high.
• When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
• Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
• Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.